Fluffy and bursting with fresh lemon flavor, this authentic Italian limoncello mascarpone cake is absolutely delicious and easy to make!
This Italian limoncello mascarpone cake is the perfect blend of citrusy and sweet flavors that will leave you wanting more!
It features a fluffy lemon cake infused with the classic Italian liqueur, limoncello, and topped with a creamy and luxurious mascarpone frosting that is just the perfect finishing touch.
Limoncello liqueur has a sweet refreshing taste, and it's packed with citrus flavor, giving this easy Italian cake a unique and irresistible taste.
Mascarpone is a type of Italian cheese that is creamy, smooth, and has a slightly sweet flavor. Combined with sugar it creates a rich and fluffy frosting that pairs perfectly with this limoncello cake.
This limoncello mascarpone cake recipe is super easy and makes such a showstopping dessert perfect for any special occasion.
It is also a great option for all lemon-flavored dessert lovers, as it packs a punch of lemon flavor in every bite!
Limoncello Mascarpone Cake Ingredients
The key to making the perfect limoncello cake with mascarpone is to use the right ingredients.
- Flour: I use regular all-plain flour or Italian 00 flour.
- Eggs: Go for medium-sized eggs.
- Sugar: Use regular granulated sugar for this recipe. You can also use raw cane sugar.
- Butter or olive oil: You can use melted butter or an equal amount of light olive oil or sunflower oil.
- Lemon: For the best flavor, make sure you use an organic unwaxed lemon.
- Vanilla: Use vanilla extract or scrape the vanilla seeds right out of a vanilla bean pod.
- Baking powder: A little baking powder gives the cake a soft and bouncy texture.
- Limoncello: Pick a good-quality limoncello made with Amalfi or Sorrento lemons and without artificial colors or flavors. I recommend Villa Massa or Pallini limoncello. You can also use homemade limoncello!
- Mascarpone: Use store-bought or homemade mascarpone cheese (made with just 2 ingredients!). You can replace it with ricotta cheese if you like.
You don't need any professional equipment to make this easy limoncello cake recipe, here are the kitchen tools I use:
- 9x5-inch loaf cake pan - You can use a 9-inch or 10-inch (24 or 26 cm) loaf pan, round cake pan, or bundt cake pan.
- Hand mixer - You can also use a stand mixer or a simple whisk.
How To Make Limoncello Mascarpone Cake
This limoncello cake recipe couldn't be easier!
It's all made in one bowl and comes together in just 5 minutes.
Here's a quick recipe overview with step-by-step pictures.
Scroll down until the end of the post for the full recipe
STEP 1. Whisk eggs and sugar until you have a pale and fluffy mixture.
STEP 2. Slowly add olive oil (or melted butter), limoncello, vanilla and lemon zest.
STEP 3. Place a sieve over the bowl and add flour and baking powder, mix briefly to combine all the ingredients.
STEP 4. Line with parchment paper a loaf cake tin. Pour the batter into the cake pan, and bake for about 40-45 minutes.
Remove from the oven and cool completely at room temperature.
Tip: You can also poke tiny holes in the cake and brush it with a little limoncello.
Mix mascarpone cheese with sugar and lemon zest, then spread the mascarpone frosting over the limoncello cake and serve.
- Serve: You can leave your limoncello cake at room temperature for up to 30 minutes, or longer if without the frosting, and placed it in an airtight container in a cool dry spot in your kitchen.
- Fridge: The cake will keep well in the refrigerator for 3-4 days.
Yes, you can! Cut the unfrosted cake into individual slices, place them on a tray, and freeze for 30 minutes, then transfer them into individual ziplock bags.
Store the slices in the freezer for up to 1 month.
Absolutely yes. You can make this limoncello cake in a round pan, bundt pan, or loaf pan.
More Italian Dessert Recipes To Try
Looking for more dessert recipes? Try these traditional Italian desserts:
- Amaretti Cookies - Italian Almond Cookies
- Italian Butter Cookies
- Ciambellone - Olive Oil Bundt Cake
- Lemon Ricotta Cake
- Italian Ricotta Cookies
- Classic Tiramisu Without Eggs - Authentic Italian Recipe
- Italian Hangover Cake
- Crostata - Italian Jam Tart
- Ricotta Cheesecake - Just 3 Ingredients
Limoncello Mascarpone Cake
- 4 eggs
- 180 g sugar, approx ¾ cup + 2 tbsp
- 120 ml extra-virgin olive oil (or melted butter), approx ½ cup
- 70 ml limoncello, approx ¼ cup
- 1 teaspoon vanilla extract
- zest of one lemon
- 260 g all purpose flour, approx 2+¼ cups
- 1 tablespoon baking powder
- 240 g mascarpone cheese, approx 1 cup
- 80 g sugar or powdered sugar, approx ½ cup
- zest of half lemon
- Preheat oven to 340°F/170°C and generously butter and line with parchment paper a 9-inch or 10-inch loaf pan or springform cake pan.
- In a large bowl whisk the eggs and sugar with a hand mixer until pale and fluffy, about 2 minutes.
- Continue to whisk and slowly pour in the extra-virgin olive oil (or melted butter), followed by the limoncello, then whisk in the vanilla extract and lemon zest.
- Place a sieve over the bowl, add the flour and baking powder and sift the ingredients into the bowl. Whisk all the ingredients gently until just combined, do not over mix.
- Pour the cake batter into the prepared cake pan. Place in the oven and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the limoncello cake from the oven and allow to cool completely at room temperature, then remove from the cake pan.
- For the mascarpone frosting, place the mascarpone cheese, sugar and lemon zest in a bowl, and using a hand mixer, mix until creamy and fluffy.
- Top the limoncello cake with mascarpone frosting and serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.